Confetti cilantro, also known as coriander or Chinese parsley, is an annual herb. This means that it completes its lifecycle within one year, growing from seed to maturity, producing flowers and seeds, and then dying back.
One of the reasons why confetti cilantro is considered an annual is because it is sensitive to cold temperatures. It is generally grown as a cool season crop and does not tolerate frost or freezing temperatures well. In fact, cilantro plants can be damaged or killed by temperatures below 50 degrees Fahrenheit (10 degrees Celsius). This is why it is often grown as a spring or fall crop in areas with hot summers.
In terms of harvest, confetti cilantro can be harvested at every stage of its growth. The leaves are the most commonly used part of the plant, and they can be harvested once the plants have become established and before flowering begins. Harvesting the leaves regularly can promote bushier growth and prevent the plant from bolting, which is when it produces flowers and seeds and starts to decline in quality.
Personally, I have had success growing confetti cilantro as an annual herb in my garden. I usually start the seeds indoors in early spring and then transplant the seedlings outdoors once the weather has warmed up. I make sure to provide them with well-draining soil, plenty of sunlight, and regular watering. Harvesting the leaves regularly not only provides me with fresh cilantro for culinary use, but it also helps to keep the plants healthy and productive.
To summarize, confetti cilantro is an annual herb that completes its lifecycle within one year. It is sensitive to cold temperatures and is typically grown as a cool season crop. The leaves can be harvested once the plants are established and before flowering begins. Regular harvesting promotes bushier growth and prevents the plant from bolting.
